Spinach-Artichoke Lasagna

Prep: 18 minutes; Cook: 40 minutes; other: 5 minutes

Convenient ingredients are quickly stirred together and layered with no-boil noodles to create a satisfying meatless one-dish meal that's perfect for any busy weeknight menu.


6 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 338
Fat 12.8 g
Satfat 6.9 g
Protein 21.7 g
Carbohydrate 35.8 g
Fiber 3.3 g
Cholesterol 74 mg
Iron 2.3 mg
Sodium 874 mg
Calcium 444 mg


3 tablespoons grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 teaspoon bottled minced garlic
1 (15-ounce) container part-skim ricotta cheese
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded sharp provolone cheese
1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic)
Cooking spray
1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)


1. Preheat oven to 350°.

2. Combine 2 tablespoons Parmesan cheese and next 6 ingredients in a bowl; stir well. Combine mozzarella cheese and provolone cheese in a small bowl; toss well.

3. Spread 1/3 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of spinach mixture, 1/2 cup shredded cheese mixture, and 3/4 cup pasta sauce. Arrange 2 noodles over sauce, and top with remaining spinach mixture and 3/4 cup pasta sauce. Top with remaining 2 noodles; spread remaining pasta sauce over noodles.

4. Cover tightly with foil; bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese mixture and remaining 1 tablespoon Parmesan cheese. Bake, uncovered, an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving. Cut into 6 equal portions.